This is a quick and easy chicken recipe and you probably already have these ingredients at home. Plus it uses Sriracha, my favorite hot sauce. Find it in the Asian section of your supermarket, it’s the bottle with the rooster on it.
Spicy Lime and Honey Chicken
4-6 boneless skinless chicken breasts (use any cut of chicken you like just adjust your cooking times accordingly)
1/3 c honey
2-4T Sriracha Sauce (depending on your tastes)
2T lime juice
1/4 t salt
1/8 t black pepper
1/2 t lime zest
Combine honey, Sriracha, Lime juice, Salt pepper and zest, pour over chicken and cover. Place in refrigerator 1hr-overnight.
Preheat oven to 350. Remove chicken and place in a baking pan. Bake for 35-45 minutes or until chicken is no longer pink and reaches 160+ degrees.
Garnish with lime slices and extra Sriracha if desired.
Pasta with cream, spice, and everything nice, including one of my favorite condiments sriracha sauce, that tangy hot sauce found in Thai restaurants.
Rigatoni with Sausage and Sriracha Tomato Cream Sauce
5 links Chicken Italian Sausage sliced into rounds
1/2 c chopped onion
2 cloves of garlic chopped
2 T sriracha sauce
3 c tomato sauce
1/4 c cream
1 T butter
1 package rigatoni pasta cooked and drained
1/2 t black pepper
1/4 c grated parmesan
1/2 c chopped fresh arugula
In a large pan, saute sausage and onions over medium high heat until sausage is cooked and no longer pink. Add garlic cook for 1 more minute. add Sriracha sauce and cook another minute . Add tomato sauce and bring to a simmer and cover for 5 minutes, add butter, pepper and cream and heat through.
Add Sauce to drained pasta and cook over low heat for 3-4 minutes. Toss with Parmesan and arugula and serve.
Asian Marinated London Broil
1 1/2 lb London Broil
1/4 c soy sauce
1 t garlic
1/2 T agave nectar ( or honey)
2 T lime juice
Place meat in a large zip lock bag, mix remaining ingredients in a small bowl and add to the bag. Place in refrigerator for at least 4 hrs to overnight.
Pre heat oven to broil, place empty broiler pan in oven to preheat also. Add meat to pan when hot. Cook about 5-7 min per side, or until desired temperature. Let rest for at least 5 min and cut meat against the grain in thin slices.
Vegetable Pad Thai
4 T oil
1 c broccoli
1 c matchstick carrots
1 c sugar snap peas
2 T minced garlic
2 eggs (beaten)
1/4 c lime juice
2 T fish sauce
2 T sugar
2 t sriracha hot sauce
1 cup bean sprouts
1 8 oz package of rice noodles, softened in warm water for 10 min and drained.
Mix together lime juice, fish sauce, sugar, and hot sauce in a small bowl and set aside.
In a large fry pan or wok, heat 2 T oil, add vegetables (except sprouts) and garlic cook over med heat for 2 minutes, move to edges of pan and add beaten eggs, and cook until done about 1 min.
Add remaining oil, then noodles,sauce and bean sprouts and cook until heated through, using tongs to mix together.
Top with lime wedges, fresh cilantro, scallions and crushed peanuts if desired.
Thai food is one of my favorites. In fact I have a weekly standing lunch date at my favorite Thai restaurant with my sister. I love the sweet and spicy flavors combined with fresh bright ingredients. While she favors the Pad Thai, I am a huge curry fan. The best thing about Red Thai Curry is that it is quick and easy to make at home.
1lb peeled and deveined shrimp
1T red curry paste (found is Asian food section of supermarket)
1 14 oz can coconut milk
1/2 t red pepper flakes
1/2 c frozen peas
1/2 box of vermicelli or spaghetti pasta cooked
2T chopped fresh cilantro
Cook your pasta according to directions on the box, I break mine in half before cooking
Heat a Tablespoon of curry over medium heat in a large frying pan for one min, while stirring , this helps release the flavors of the spices.
Add coconut milk to curry and stir to combine, heat 3-5 minutes over med heat until slightly thickened
Add cleaned and deveined shrimp and cook for 5-7 minutes or until shrimp are opaque, add peas and cook for 1-2 minutes more
Stir in Sriracha Sauce if you like yours a little spicier like I do ( I add about 2 tsps), Serve over pasta and top with chopped cilantro